Vol. 9, Issue 12 (2020)

Author(s):
Vivek Anant Revankar, Dr. Praveen Jholgiker, Dr. K Ramachandra Naik, Dr. Laxman Kukanoor, Dr. Thippanna KS and Dr. Ganeshgouda I Patil

Abstract:
This investigation was carried out to study the impact of pre harvest spray of different chemicals viz., calcium nitrate (0.5 and 1%), n-Propyl gallate (200 and 300ppm), salicylic acid (0.4 and 0.6%) and hexanal (1 and 2%) and water as control on organoleptic quality of guava (cv. Lucknow-49) fruits. The treated guava fruits were subjected to sensory evaluation by semi-trained panel to analyse the quality attributes like colour and appearance, mouth feel and texture, taste, flavour and overall acceptability, using 9 point hedonic scale during storage period of 9 days in ambient storage condition. The fruits treated with 1 per cent calcium nitrate (T₃) registered highest mean organoleptic scores with respect to colour and appearance (6.79), mouthfeel and texture (7.02), taste (7.00), flavour (6.87) and overall acceptability (6.96), which was followed by fruits treated with 300ppm n-Propyl gallate and 2 per cent hexanal during the storage period of 9 days. Whereas, the lowest score was obtained in fruits treated with salicylic acid (0.6%) as the treated fruits were severely affected with scorching and cracking.